This has more fat than your typical sherbet, but half and half adds welcome richness and milky flavor that tastes just like a cup of milk tea.
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Milk Tea Sherbet
About This Recipe
|Yield:||makes 1 generous quart|
|Active time:||1 hour|
|Total time:||2 to 3 hours|
|Special equipment:||ice cream maker, fine mesh strainer|
|This recipe appears in:||Scooped: Milk Tea Sherbet|
- 1 cup light (clear) corn syrup
- 1 cup filtered or bottled water
- 6 tablespoons black tea (about 12 teabags)
- 1/2 cup sugar
- 2 cups half and half, cold
- 1/4 to 1/2 teaspoon kosher salt, to taste
Combine corn syrup and water in a heavy saucepan and bring to a boil. Stir in tea leaves, cover, and steep until syrup is dark, flavorful, and slightly bitter, about 10 minutes.
Slowly pour tea syrup through a very fine mesh strainer (such as a tea strainer) into an airtight container. Stir in sugar to dissolve, then half and half and salt to taste. Milk tea should taste strong, and both sweeter and saltier than you would drink on its own. Chill in refrigerator until very cold, 1 to 2 hours.
Churn in ice cream maker according to manufacturer's instructions, then transfer to airtight container and chill in freezer until firm, at least 4 hours.